Factors that Affect the Adhesion of Probiotics Bacteria to Resist Rice Starch

Ghalia Salem M. Eswai, Zaiton Hassan, Maryam A. S. Abubakr

Abstract

Prebiotics such as resistant starch can be included with probiotics to increase their survival during processing. In this study lactic acid bacteria (LAB) isolated from several sources (yoghurt, banana, and human breast milk) were screened for their probiotic properties. Ten species of bacteria overcame the stress to pH 3 and 0.3% bile. The adhesion properties of these LABs to resistant rice starch (RRS) were investigated. All 10 species of bacteria adhered to RRS within 60 min of exposure. Isolates Bn1 and HM2 were highly adhered to RRS with a total of 79% and 77% of the cells adhering, respectively. Moderate adherent was observed by isolates, YN(70%), CY(48%), FY(55%), HM1(61,5%), HM3(65%), and HM4(50,5%), while isolate YD and Bn2 were poorly adhered to RRS (< 40%adherent). Bacteria adhesion to RRS was positively correlated to time but not to concentration. 37 °C was the ideal temperature for adhesion and Living cells are important for the adhesion.

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